Ingredients1 tb margarine, dairy free
1 tb Vegetables oil
1 c onion - chopped
8 oz Mushrooms - sliced
1 lg Garlic clove - minced
1/3 celery - thinly sliced
3 c Soybean milk
4 c Potatoes - cubed ½ inch
¼ ts Black pepper
1 ts Salt, or to taste
1 tb Parsley - chopped
Directions
1. Saute onion, garlic, celery, and green pepper in hot oil and margarine about 3 minutes. Add sliced mushrooms and sauté 3 more minutes.
2. Add soybean milk, black pepper, salt and potatoes. Bring mixture almost to a boil; reduce heat and simmer 25 minutes, stirring occasionally.
3. Make about 6 cups. Thin with extra soybean milk if soup is too thick.
4. Garnish with parsley and serve with the veal.
According to the text when should we add sliced mushroom?

a.
As soon as we heat and simmer onion, garlic and green pepper.

b.
Before pouring the oil and margarine.

c.
After frying onions, garlic, celery & green pepper.

d.
After adding soybean milk, black pepper, salt & potatoes.

e.
Before we serve the meal.​